So yesterday was my first smoke of the season. It was a bit on a whim, the wife and I don't do much on Easter but enjoy the day we have together. She came across some nice Prime Rib a few days back so one way or the other we were gonna eat it.

Now typically, I reserve the smoker for pork because I just feel that it's the ideal kind of meat.

As far as beef goes, I've never really been totally satisfied with the outcome. I've done beef ribs and they were deelish I've done London Broil. . .meh. I've done Brisket. . .majorfail.

Last night I did the Prime Rib. 2.5 lbs for about 5 hours. It was cooked, nice color, did a real quick rub but the texture of the meat is almost rubbery. It was almost 2" thick too so that's why I left it on a little longer.

So my questions is. . . are there just some meats (beef particularly) that should just not be smoked or are their little trick o have a better outcome?

My smoker is one of the $50 Home Depot Vert styles and it's probably on its last leg anyway.

I've done a lot of pr's. Internal temp is the key and close monitoring. My experience is prime rib will reach a certain point and then cook really fast. I have had them go from 118 120 internal to 130 in less than a hour. I run the smoker at 240 to 250. I take mine off at about a 128 internal and then let ir rest for 45 minutes or so. Finally internal is about 132 to 134.

Seems to be perfect with medium/rare on the end and rare in the center.

I agree with Al 5 hours for a 2.5lb rib is a long time. I have done 8 pounders and they can be done in 3 and usually no longer than 4

I agree with both Al and Montes, but I've also come to a conclusion personally that certain meats I like being Cooked on certain rigs. I personally like red meat I eat rare/med rare to be done indirect on my Webber kettle with wood chunks for smoke flavor!

Lots of issues (so to speak) with your post. 2.5 lbs for 5 hours IS way, way over done!! I did 30 lbs NewYears in 2.5 hours at 250 degrees. I would suggest you do a search on here for Prime Rib, you will find the info you need to try it again. Afterwards, your opinions will change I bet.

The guys have you covered on time and temp. I will only add...Texture, Chewy or Rubbery vs. Tender or Melt in your Mouth, can vary greatly piece to piece! My first job was in a Prime Rib Restaurant and I have cooked hundreds and sampled many more in two years than most folks will eat in a life time. You can expect Rib Roast to be fairly tender compared to other parts of the animal and they are hands down my favorite cut of Beef...But within the same Grade, mostly Choice, I have had," OMG this animal must have been raised by Angel's! "and " How the Hell did this worked to death Farm OX pass inspection!?! " It may not have been the cook but that particular piece of meat that was Rubbery...JJ

I will chime in only to say that yes beef is awesome to smoke and not just PR they key is the IT of the meat which you can monitor with a probe thermometer. they cost more than your smoker but they are essential to great results for things like roasts (PR or London Broil or helps even brisket)

So spring for a maverick or similar probe thermometer and watch if you smoking abilities don't go through the roof!